Baked Chicken Breast with Herb-Roasted Vegetables and Toasted Bread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Chicken Breast with Herb-Roasted Vegetables and Toasted Bread

YOUR SOLIN GENERATED RECIPE

Baked Chicken Breast with Herb-Roasted Vegetables and Toasted Bread

Enjoy a comforting dinner featuring tender, oven-baked chicken breast paired with a medley of herb-roasted vegetables including potatoes, onions, and tomatoes, accompanied by a perfectly toasted slice of whole grain bread. This plate balances lean protein, rustic vegetables, and a satisfying crunch, creating a wholesome meal that sparks both flavor and nourishment.

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NUTRITION

452kcal
Protein
45.7g
Fat
9.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Potato

1/3 cup sliced Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 slice Whole Grain Bread

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the vegetables by dicing the potato into bite-sized cubes, slicing the onion, and halving the cherry tomatoes. Toss them in a bowl with olive oil, salt, pepper, and a sprinkle of dried thyme or rosemary.

  • 3

    Spread the vegetable mixture on a baking sheet in an even layer.

  • 4

    Place the chicken breast on a separate, lightly oiled baking tray and season with salt, pepper, and your choice of herbs.

  • 5

    Place both trays in the oven. Roast the vegetables for about 25-30 minutes until tender and slightly crispy on the edges, while the chicken breast bakes for 20-25 minutes until it reaches an internal temperature of 165°F.

  • 6

    About 5 minutes before finishing, toast the whole grain bread under the broiler or in a toaster until it is pleasantly crisp.

  • 7

    Once done, plate the chicken breast alongside a generous serving of roasted vegetables and the toasted bread. Serve warm and enjoy your nutritious dinner.

Baked Chicken Breast with Herb-Roasted Vegetables and Toasted Bread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Chicken Breast with Herb-Roasted Vegetables and Toasted Bread

YOUR SOLIN GENERATED RECIPE

Baked Chicken Breast with Herb-Roasted Vegetables and Toasted Bread

Enjoy a comforting dinner featuring tender, oven-baked chicken breast paired with a medley of herb-roasted vegetables including potatoes, onions, and tomatoes, accompanied by a perfectly toasted slice of whole grain bread. This plate balances lean protein, rustic vegetables, and a satisfying crunch, creating a wholesome meal that sparks both flavor and nourishment.

NUTRITION

452kcal
Protein
45.7g
Fat
9.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Potato

1/3 cup sliced Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 slice Whole Grain Bread

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the vegetables by dicing the potato into bite-sized cubes, slicing the onion, and halving the cherry tomatoes. Toss them in a bowl with olive oil, salt, pepper, and a sprinkle of dried thyme or rosemary.

  • 3

    Spread the vegetable mixture on a baking sheet in an even layer.

  • 4

    Place the chicken breast on a separate, lightly oiled baking tray and season with salt, pepper, and your choice of herbs.

  • 5

    Place both trays in the oven. Roast the vegetables for about 25-30 minutes until tender and slightly crispy on the edges, while the chicken breast bakes for 20-25 minutes until it reaches an internal temperature of 165°F.

  • 6

    About 5 minutes before finishing, toast the whole grain bread under the broiler or in a toaster until it is pleasantly crisp.

  • 7

    Once done, plate the chicken breast alongside a generous serving of roasted vegetables and the toasted bread. Serve warm and enjoy your nutritious dinner.